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Tomato Corn Salad

by on March 6, 2011 in Salads March 6, 2011 Salads
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Extremely fresh tasting summer salad that can be made in the winter with frozen corn and cherry tomatoes.

Ingredients

  • ½ cups Olive Oil
  • ¼ cups White Wine Vinegar
  • 2 pounds Ripe Tomatoes, Torn
  • 1 bunch Basil, Chopped
  • 4 ears Corn, Cut Off The Cob (Or Frozen Corn)

Preparation

Whisk together oil and vinegar and add half of the bunch of basil. Allow to sit for about 30 minutes before serving.

Place corn in a non-stick skillet and sauté over medium heat until browned. Place tomatoes and corn in a serving bowl along with the rest of the torn basil. Toss with the vinaigrette and serve.

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One Review

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Profile photo of Jennifer

Jennifer on 7.6.2011

Needed a quick idea, and found this recipe. I liked the sweetness of the corn and the vinegar. Very tasty, but a bit too oily for my liking. I’ll use less next time. Thanks!

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